German Rhubarb Cake with Streusel and Pudding

esterkocht.com

Lynz Sc

Wife, mum, cook, intuitive, artist. Living in the beautiful Pacific Northwest

subheading: For the shortcrust pastry:

250 g (2 cups + 1 tablespoon/ 8.8 oz) plain flour (all purpose flour) plus extra for dusting

65 g (about ⅓ cup / 2.3 oz) sugar

125 g (about ½ cup/ 4.4oz) butter soft

1 large egg room temperature

2 teaspoons baking powder

1 tablespoon vanilla sugar / 1 teaspoon vanilla extract (just use 1 tablespoon more sugar if you’re using vanilla extract).

subheading: For the filling:

550 g (1.2 lbs/ 3 ½ cups) rhubarb stalks, washed, peeled (if the rhubarb is old), and sliced.

200 g (7 ½ oz) Schmand (sour cream, creme fraiche or cream cheese make a great swap)

400 ml (13.5 fl.oz/ 1 ⅔ cups) milk

40 g (⅓ cup/ 1.4 oz) cornstarch (cornflour)

3 tablespoons sugar

vanilla seeds from 1 vanilla bean or 1 teaspoon of vanilla extract (Alternatively, you can also use 3 tablespoons of vanilla sugar. In this case, omit the regular sugar.)

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